Slow-cooker Roast and Gravy

Remember, don't lift the lid. Each time you do, heat is lost, and you'll need to cook 20 to 30 more minutes.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 8 Hours


1 (10 3/4-oz.) can cream of mushroom with roasted garlic soup
1 (10 1/2-oz.) can condensed beef broth
1 (1-oz.) envelope dry onion-mushroom soup mix
1 (3 1/2- to 4-lb.) eye of round roast, trimmed
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil


1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.

2. Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.

3. Cover and cook on LOW 8 hours.

4. Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.

Sharron Wright, Austell, Georgia,

Southern Living

January 2007